Wines lactic acid

Lonvaud-Funel, A. and Joyeux, A. (1994). Histamine production by wine lactic acid bacteria isolation of a histamine-producing strain of Leuconostoc oenos, J. Appl. Bacterial., 11, 401. 

Isolation and Identification of Wine Lactic Acid Bacteria. 33... 

Fig. 2.3 RAPD-PCR fingerprinting of different wine lactic acid bacteria species (CRA-Istituto Sperimentale per I Enologia)...

Wine lactic acid bacteria can degrade polysaccharides and O. oeni has been shown to have an extracellular (3 (l->3) glucanase activity (Guilloux-Benatier et al. 2000). 

As well as fruity and buttery aromas, MLF has also been associated with other characteristic aromas such as floral, roasted, vanilla, sweet, woody, smoked, bitter, honey, etc. (Flenick-Kling 1993 Sauvageot and Vivier 1997). However, further studies are required to be able to relate the wine characteristics that are modified during malolactic fermentation with the production and/or degradation of a specific chemical compound by wine lactic acid bacteria. With this information, the winemaker can choose the best strain of lactic acid bacteria to obtain wine with a specific aroma or flavour. 

Cavin, J.-F, ioc, V, Etievant, P. X., Divies, C. (1993). Ability of wine lactic acid bacteria to metaboUzE phenol carboxylic acids. Am. J. Enol. Vitic., 44, 76-80. 

Liu, S.-Q., Pritchard, G.G., Hardman, M.J., PUone, G.J. (1994). Citrulline production and ethyl carbamate (urethane) precursor formation from arginine degradation by wine lactic acid bacteria Leuconostoc oenos and Lactobacillus buchneri. Am. J. Enol. Vitic., 45, 235-242. 

Mira de Orduna, R., Patchett, M.L., Liu, S.-Q., Pdone, G.l. (2001). Growth and arginine metabolism of the wine lactic acid bacteria Lactobacillus buchneri and Oenococcus oeni at different pH values and arginine concentrations. Appl. Environ. Microbiol., 67, 1657-1662. 

Davis, C.R., Wibowo, D., Fleet, G.H. Lee, T.H. (1988). Properties of wine lactic acid bacteria their potential oenological significance. Am. J. Enol. Vitic., 39, 137-142. 

Tyrosine decarboxylase (EC.4.1.1.25), responsible for the production of tyramine from tyrosine, was first investigated in a wine lactic acid bacteria by... 

Lactic acid bacteria, including the typical "wine lactic acid bacteria" Leuconostoc oenos (85, 90), can produce ethyl and vinyl derivatives by hydroxycinnamic acid metabolism (91) although, the minimal concentration produced in red wines by Leuconostoc oenos is insignificant compared to the odor threshold (85, 87). 

Delfini, C. (1989) Ability of wine lactic acid bacteria to produce histamine, Sci. Aliments, 9, 413-416. 

Hood, A. 1983. Inhibition of growth of wine lactic acid bacteria by acetaldehyde-bound sulphur dioxide. Aust. Grapegrow. Wine. 232, 34-43. 

Osborne, J.P., Mira de Orduna, R., Pilone, G J., and Liu, S.-Q. 2000. Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiol. Lett. 191, 51-55. 

Liu, S.Q. and Pilone, G.J. (1998). A review Arginine metabolism in wine lactic acid bacteria and its pratical significance, /. Appl. Microb., 84, 315-327. 

Aroma development from non-floral grape precursors by wine lactic acid bacteria. Food Research International, Vol.42, No. 7, (August 2009), pp.773-781, ISSN 0963-9969... 

Virtually all materials extracted from plants and animals fall under the heading of organic compounds— that is, compounds that include some combination of carbon and hydrogen. In the chemist s quest for materials, plants and animals have always been exploited as much as the stones we have focused on so far. Extracts of herbs have been used for medicines and ethanol for mood control. Soaps and many dyes have their origins in plant and animal products, as do many acids, including acetic acid from sour wine, lactic acid from milk, citric acid from lemons, and formic acid from the dry distillation of ants (alchemists tended to throw anything in the pot that was not faster than they were). 

PiLONE, G.J., M.G. Clayton, and RJ. van Duivenboden. 1991. Characterization of wine lactic acid bacteria Single broth culture for tests of heterofermentation. Mannitol from fructose and ammonia from arginine. Am. J. Enol Vitic. 42(2) 153-157. 

Lactic acid bacteria have very limited biosynthetic capabilities and, reflecting this, are described as nutritionally fastidious. Early work by Du Plessis (1963) noted that all strains of wine lactic acid bacteria required nicotinic acid, riboflavin, pantothenic acid, and either thiamine or pyridoxine. 

Delfini, C.M. Cersosima, V. Del Prete, M. Strano, G. Gaetano, A. Pagliara, and S. Ambro. 2004. Resistance screening essay of wine lactic acid bacteria on... 

Liu, S.-Q, G.G. Pritchard, M.J. Hardman, and G.J. Pilone. 1995b. Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic acid bacteria. Appl. Environ. Microbiol. 61 310-316. 

---